Think of it as Nori wrapped Chicken Rice Salad.
COOKING TIME
Total: 40 - 50 minutes
Sushi Rice: 30 - 40 minutes
Teriyaki Chicken: 35 - 40 minutes
Rolling: 5 minutes
If you are still thinking of a Sushi Roll must have fish fillings to be called Sushi, then it’s time for you to start the new understating about Sushi. A Sushi Roll with cooked fish like Tuna is a common and popular item in Japan, as well as in many parts of the world. There is even a Caramel Banana Sushi in Japan at one of the biggest sushi restaurant chains, Kura Sushi.
When I started my sushi class company in San Francisco, the first sushi chef to help me get things “rolling” was an open-minded Caucasian chef named Adam. He experimented with different fillings for the roll. “French Fries Roll is surprisingly good,” Adam told me. “I served during a happy hour at a bar and was quite popular.”
I can see French Fries would make a nice roll. If the idea of ketchup or mayo on rice sounds odd to you, think of risotto - cheese or tomato sauce over rice.
Because sushi rice is seasoned with rice vinegar, sugar and salt, it’s like rice salad. Sushi vinegar is basically an oil-free salad dressing. So, if you can think of anything that goes into your salad, or rice salad, that ingredient will also go well with a sushi roll: Shrimp Louie Salad, Tuna Salad and yes, Cesar Salad with Grilled Chicken. Why not roll that Teriyaki Chicken because that Teriyaki Sauce is so yummy that it goes well with (almost) anything.
Yes, almost anything can go well with sushi. Keep your imagination wild. Give a try and roll whatever that fancies you.
TIPS
Cook Teriyaki Chicken While Rice is being cooked
Set the rice to cook (hopefully in a rice cooker) and then, start prep and cook chicken. By the time you are done with Sushi Rice, so should your Teriyaki Chicken.
INGREDIENTS (for one roll):
200g (1cup) Sushi Rice
1 Nori Seaweed, half sheet
50 - 70 g Teriyaki Chicken
1 Green Leaf Lettuce
2 - 3pc Cilantro Stems
Optional
Mayonnaise
2 -3 pcs Avocado, sliced ½ inch thick
TOOLS:
Cutting Board
Knife
Makisu, Sushi Rolling Mat
INSTRUCTIONS:
(How to spread rice for Chumaki, Nori Out Medium Roll, Step 3 - 13)
Make Sushi Rice (follow this recipe).
Make Teriyaki Chicken (follow this recipe).
Wipe the cutting board with a wet towel to moisten
Place half sheet nori horizontally, rough side facing up
Wet your hands.
Grab sushi rice, half the amount of inside out roll, approximately 200g
Leave top 1/8 inch/3mm blank.
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of nori
Rhythmically, turn your left hand three times to cover the top portion of the nori with rice, leaving ½ inch/1cm left blank
Clean your hands with the wet towel, dip your fingers in the water
Using fingertips, apply the pressure, Leave right ½ inch/1cm blank
Continue spreading the rice leaving 1/8 inch/ 3mm left and bottom edge.
Turn the Nori 90 degrees counterclockwise.
Cut the chicken into small strips, matching the length of Nori. Place the green leaf lettuce first, then cucumber, cilantro.
Pick up the bottom edge of Nori, roll from the bottom up
Seal tightly with the fingers, place Makisu and seal the roll tighter
Cut into four pieces.
Plate and pour Teriyaki Sauce.
(Teriyaki Chicken Roll, Steps 14 - 19)
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